Wild Mushroom Tagliatelle | 20-Minute Italian Pasta

In a large pot, bring a generous amount of salted water to a boil for cooking the tagliatelle. Clean the fresh wild mushrooms with a soft brush or paper towel (do not soak them in water so they do not absorb moisture), then cut the larger ones into thick slices and leave the smaller ones whole. Thinly slice the garlic, finely chop the parsley, and strip the thyme leaves from the stems.

In a large, heavy-bottomed skillet, heat the extra virgin olive oil and half of the butter (25 g) over medium-high heat. When the pan is hot, add the prepared wild mushrooms in a single layer. Sauté for 4-5 minutes without shaking the pan until they develop a nice golden-brown crust. Then season with salt, freshly ground black pepper, and toss.

Add the sliced garlic and fresh thyme to the mushrooms. Sauté for another minute until the garlic becomes fragrant, being careful not to burn it. Pour in the dry white wine and let it cook down almost completely for 1-2 minutes to deglaze the browned bits from the bottom of the pan.